Go Back
Boondi Ladoo Recipe
Print Recipe

Traditional Boondi Laddoo | Boondi Ke Ladoo

Traditional Boondi Laddoo is an authentic sweet made from chickpea flour and sugar, which is often served during special occasions like marriages or festivals.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dessert / Sweet / Festival Sweet
Cuisine: Indian, Indian (South Indian)
Keyword: Boondi Ladoo, How to make Boondi Laddu at Home, Boondi Ke Ladoo
Calories: 200kcal
Author: Padma Veeranki

Ingredients

For Making Boondi:

  • 1 Cup Chickpea Flour, Gram flour/Besan
  • A pinch of Baking Soda
  • 1/2 Cup Water, or as required to make batter

For the Sugar syrup:

  • 3/4-1 cup Sugar
  • ½ Cup Water, or as required

Other Ingredients:

  • 1/2 tsp Cardamom Powder
  • A pinch of Edible Camphor, Pacha Karpooram
  • A pinch of Nutmeg powder
  • 10 to 15 Cashews, Fried until light brown in 1 tsp butter or ghee
  • 10 to 15 Raisins, (optional), fried as above
  • Oil required for deep-frying

Instructions

Making Boondi:

  • Sieve chickpea flour and baking soda in a sifter.
  • Add in water slowly and make it into a smooth batter.
  • The batter should be little thick, not runny consistency. Make the batter perfectly, only then you will get round boondi.
  • Now heat oil over medium heat for deep-frying boodi.
  • Now take a perforated ladle as shown in the picture below. Hold it over oil. Pour a ladleful of batter over the ladle and spread it out. The boondis will fall drop by drop.
  • Fry the boondi till they are little soft. The boondi shouldn’t become crisp. Drain them and set aside.

Making the Sugar Syrup:

  • Take sugar and water in a deep pan and mix well.
  • Bring it to a boil and cook it to a single string stage. When you take the spoon from the syrup and see, the last drop falling from the syrup should form a single string like consistency. For detail check above in the post.
  • At this point, turn off the heat and add the boondi to the syrup.

Making Traditional Boondi Laddoo:

  • Mix well and then add cardamom powder and a pinch of edible camphor and nutmeg powder. Just make sure you add very very tiny bit of edible camphor, otherwise you get a bitter taste. Set this aside.
  • Add the fried cashews to the sugar coated boondi and mix well. Or you can also add each cashew while making the laddoo and then shape them to Traditional Boondi Laddoo.
  • Take a small portion of this mix and shape it into a tight laddoo.
  • Let them cool and store in an airtight jar for about a week.

Recipe Video

Notes

  1. The consistency of the batter is very important to get perfect boondi.
  2. Do not fry the boondi for very long, it becomes crispy. The boondi should be soft.
  3. Adjust sugar to suit your taste...but, don't go below 3/4 cup for 1 cup of flour.
  4. You can also use ghee to fry boondi. It’s your choice but I prefer oil.
  5. Do not bring any water in contact while making ladoos, it will reduce the shelf life.
  6. The sugar syrup should be warm while adding the boondi.
  7. Make ladoos when it is lukewarm, else the sugar will be crystallised and ladoos can not be formed...in which case, use a little ghee or hot water to shape ladoos.